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Zucchini Pasta with Pine Nuts


  • 1 " thickness of whole wheat linguini little bit bigger than your thumb
  • 3 zucchini zulienned
  • 2-3 cloves garlic minced
  • 1/4 c. pinenuts toasted
  • 1/4 c. shredded Parmesan cheese
  • 2-3 Tbsp. butter browned
  • 2 tsp. olive oil
  • 1/3 c. chopped fresh parsley


  1. Julienne your zucchini and set aside. Put the butter in a small skillet and cook slowly until it has a nice golden color.
  2. Bring water to boil and salt. Add the pasta and cook until al denté. Drain and set aside.
  3. Heat the olive oil in a skillet and sauté the garlic for 2-3 minutes without scorching it. Add in the zucchini and sautee for 4-5 minutes. Do not cook too long, you want it to maintain it's shape and not get mushy. When this is to your desired doneness, add in the parsley, whole wheat pasta, the browned butter and the Parmesan cheese. Mix all together and serve.
  4. You can garnish with some extra parsley and browned pine nuts.
  5. Enjoy! and feel free to change it up -- spaghetti squash/zucchini, maybe some roasted cauliflower and the julienned zucchini would be nice also.